PL | EN
#4 - Hot Road II
April 18, 2017
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FINISHEDStatus
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2682 days agoBrewday
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2681 days agoFermentation start date
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2675 days agoSecondary
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2661 days agoDry hops date
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2657 days agoPriming
![](/uploads/qr-code/c02c20ec2c33ff461ba937cd9f35b5b0.png)
Updated 2657 days ago
Mash and boil
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94.8 %Actual mash efficiency
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14.5Pre-boil gravity BLG
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15.5Original gravity BLG
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35Batch IBU
Fermentation
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25 liter(s)Primary size
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6 liter(s)Boil loss
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6Post-primary gravity BLG
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4.5Final gravity BLG
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6.2 %ABV
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72 %Attenuation
Priming
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23 liter(s)Priming size
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293Calories per 12oz
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Re-fermentationCarbonation type
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2Volumes of CO2
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Table sugarPriming sugar
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109 gPriming sugar amount
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22 CPriming beer temp
Mash checks
# | Check at | Temp | Gravity | pH | ||
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1 | April 18, 2017 at 3:04 PM | 40 C | --- | --- | ||
Dodano żytnie słody. | ||||||
2 | April 18, 2017 at 3:04 PM | 58 C | --- | --- | ||
Dodano resztę słodów oprócz carfa III i jęczmienia palonego. | ||||||
3 | April 18, 2017 at 3:04 PM | 80 C | --- | --- | ||
Przegrzano zacier. | ||||||
4 | April 18, 2017 at 3:04 PM | 72 C | --- | --- | ||
Schłodzono zacier 2 litrami wody około 40*C. Dodano 250g słodu diastatycznego. |
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5 | April 18, 2017 at 3:42 PM | 62 C | --- | --- | ||
Godzina od początku. Dodano słód Carafa III i jęczmień palony. |
Fermentation checks
Check at | Step | Gravity | Beer temp | Surrounding temp | FFT |
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April 23, 2017 | PRIMARY | 6 BLG | 22 C | 22 C |
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